GOBI MANCHURIAN DRY RECIPE

       Gobi 65 and gobi manchurian dry, both are my family favourite. So where ever we go, we search for any on of the above in the menu card. Now a days Indian Wok is our favourite eat out, and the reason being they serve best gobi manchurian that is really dry. It will be crisp, still juicy and we all are now big fans of this one. Aj is just crazy about it. I tried my best to try it out at home, the only thing I could not get is to maintain the crispiness. But still my family enjoys my version of the dish.

 

 

Ingredients

Cauliflower	1 medium sized flower
Onion	1, very finely chopped
Garlic	6 cloves, very finely chopped
Spring onion	3-4 sprigs
Chilli tomato sauce	1 tblsp
Soy sauce	2 tsp
Pepper powder	1 tsp heaped
Salt	As needed
Sugar	1/2 tsp
Maida/all purpose flour	2 tblsp
Corn flour	2 tblsp
Sodium bi carbonate	2 pinches
Oil	As needed

 

Method

Clean the cauliflower by keeping it immersed in hot water with salt for 10 minutes. This way, its also being parboiled.Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers. You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry. Just make sure there is enough batter to coat the florets. Deep fry until crisp and light.Keep aside. In a wide pan, add 3 tblsp oil and add chopped garlic. Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. Add both sauces, salt, sugar, pepper and mix well. Add the deep fried cauliflower florets and toss well to mix it evenly. Lastly add finely chopped green part of the spring onion and mix well for a minute.

 

             Serve hot immediately as starter or with any Chinese style rice / noodles….!

 

Notes

Adding lots of garlic and pepper adds flavour to this dish. You can also add some capsicum and chopped coriander leaves for extra flavour. Finely chopped ginger can be replaced with garlic.

 

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